How To make Apricot Corn Pasta

Easy Apricot Brunch Pastries

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EASY APRICOT BRUNCH PASTRIES
Makes 6
*Print Recipe here*

INGREDIENTS:

For the Pastry Cream:
1 cup (240ml) milk
2 tbsp (25g) sugar
1 vanilla bean, scrapped of its seeds
2 egg yolks
2 tbsp (15g) cornstarch
1 tbsp (15g) butter

For the Pastries:
6 puff pastry squares 5” x 5” (13cm x 13cm)
2 15-ounce cans of canned apricots (you’ll need 12 apricot halves)
1 egg, beaten
¼ cup (60 ml) Apricot Jam

METHOD:
The day before, make the pastry cream.

In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.

In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.

Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.

Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.

Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.


Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.

At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.

Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.

Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.

To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up.

Allow to cool slightly.

Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.



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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

Chicken Sandwiches - Gourmet deli style!

The secret to the best chicken sandwiches like the ones you get from gourmet delis:

1. Shred the chicken as finely as you can. Stand-mixer is the most effective and fastest! Else use your hands.
2. Combination of mayo + sour cream for a creamy filling that's no weighed down with excessive oil
3. Secret mix of filling flavourings!

PRINT RECIPE:

Apricot Chicken Meal Prep | The Best Meal Prep Recipe So Far

Apricot chicken is a mouthwatering and popular dish perfect for any occasion. This delicious meal prep recipe combines tender and succulent chicken with a sweet and tangy apricot glaze, resulting in a flavour explosion that's sure to please your taste buds. Please enjoy.

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Recipe
Ingredients -

Vegetables - 

1 Tbsp (20ml) - Peanut Oil 
2 - Heads of Broccoli, Cut Into Florets & Stems Trimmed 
250g (8.8oz) - Green Beans, Stems Trimmed & Halved
Seasoning To Taste

Chicken - 

1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless, Diced 
1 1/2 tsp (5g) - Onion Powder 
1 1/2 tsp (5g) - Garlic Powder 
Salt & Pepper 

Apricot Sauce - 

1 Cup (250ml) - Apricot Nectar 
2 - Garlic Cloves, Minced 
2 1/2 Tbsp (50ml) - Low Sodium Soy Sauce 
1 1/2 Tbsp (20g) - Light Brown Sugar (Optional)
1 Tbsp (12g) - Corn Flour 
Seasoning To Taste 

Cous Cous - 

300g (10.5oz) - Dried Cous Cous 
450g (450ml) - Chicken Stock
1 Tbsp (20ml) - Extra Virgin Olive Oil  
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped 
1/2 - Lemon, Zest and Juiced
Seasoning To Taste 

#mealprep #apricotchicken #mealpreprecipes

Fruit Salad Recipe in 2 Ways | Easy Fruit Chaat Recipe | Creamy Fruit Chaat | Chatpata Fruit Chaat

WELCOME TO YUMMY
TODAY'S RECIPE IS Fruit Salad Recipe in 2 Ways | 2 Easy Fruit Chaat Recipe | Creamy Fruit Chaat | Chatpata Fruit Chaat

INGREDIENTS:
Black grapes 1/2 cup
Green grapes 1/2 cup
2 Orange
1 Pomegranate
Strawberry 1/2 cup
1 Kiwi
1 banana
1 apple
Mix well
Keep aside
Whipping cream 1/3 cup
Condensed milk 2 tbsp
Whisk for 2 mins
Add half portion fruit mixture
Mix well
Creamy fruit salad is ready
Remaining fruits
Lemon juice 1 tbsp
Parsley/ mint 2 tbsp
Black salt to taste
Sugar 2 tbsp
Chaat masala 1/2 tsp
Roasted cumin 1/2 tsp
Mix well
Chatpata fruit chaat is ready

NOTE: 1 CUP = 250 ML
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Gordon Ramsay's Filo Pastry Treats

Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay

When I make this fruit dessert, everyone asks me for the recipe.

ingredients:
grape
apples
peach
400 g of condensed milk
400 g of sour cream
1 egg yolk
1 teaspoon of vanilla essence
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200 g of sour cream